Restaurant Bareiss, set inside the Hotel Bareiss in Baiersbronn-Mitteltal, has carried three Michelin stars under chef Claus-Peter Lumpp for more than two decades, making it one of the most enduring fine-dining addresses in the Black Forest. The kitchen is rooted in modern French technique applied to premium imported and regional ingredients, with signature dishes including line-caught turbot in a champagne sauce, Pyrenean milk-fed lamb, and a passion fruit soufflé that regulars return specifically to order. The dining room favours understated luxury: crisp linens, wide table spacing, and a calm, unhurried pace rather than theatrical presentation, making it a room for quiet conversation rather than a loud social scene. The wine cellar is extensive, with a strong French focus alongside top Baden and Württemberg bottles, and the sommelier team offers full pairing flights for both tasting menus. Two tasting menus are typically available, priced from roughly €205 to €260, changing seasonally with the market. Reservations are essential and should be secured several weeks in advance, with weekend dinners booking out fastest; the hotel's own guests are given some priority for prime evening slots. As with its Baiersbronn neighbours, the restaurant's rural setting means most diners pair a meal with an overnight stay at Hotel Bareiss rather than a same-day round trip.
| Price | €€€€ (tasting menus €205–260 / $221–281) |
|---|---|
| Hours | Thu–Mon 12:00 PM–1:30 PM, 7:00 PM–9:30 PM; closed Tue–Wed |
| Reservations | Essential — book several weeks in advance |
| Address | Gärtenbühlweg 14, 72270 Baiersbronn-Mitteltal, Germany |
Signature dishes
- Line-caught turbot with champagne sauce
- Pyrenean milk-fed lamb
- Passion fruit soufflé
Good to know
- Known for
- Three-Michelin-star restaurant led by chef Claus-Peter Lumpp inside Hotel Bareiss
Weather through the year in Germany
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Germany.
Location
Gärtenbühlweg 14, 72270 Baiersbronn-Mitteltal, Germany
48.5126, 8.3701 View on map
Highlights
- Three-Michelin-star menu from chef Claus-Peter Lumpp
- Signature line-caught turbot with champagne sauce
- Extensive French-leaning wine cellar with full pairing flights
- Calm, understated dining room inside Hotel Bareiss
- Passion fruit soufflé closing course
Tips for visiting
- Book several weeks in advance, particularly for weekend evenings
- Hotel guests often get priority on prime dinner slots, so booking a room can help secure a table
- The tasting menu is the focus of the meal; there is little in the way of a short à la carte alternative
- Consider an overnight stay given the rural Baiersbronn-Mitteltal location and length of the meal
- Ask the sommelier for the wine pairing flight to make the most of the cellar
Accessibility
Hotel Bareiss provides step-free and lift access to its restaurant areas; guests with mobility requirements should mention this when reserving so the dining room can accommodate them.
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Frequently asked questions
How many tasting menus are offered?
Typically two seasonal tasting menus are offered, both centred on modern French technique.
How far ahead should guests book?
Several weeks in advance is recommended, especially for Friday and Saturday dinner.
Does staying at Hotel Bareiss help with reservations?
Hotel guests are generally given some priority for the most in-demand evening seatings.
Is the restaurant walkable from nearby villages?
It sits within the Hotel Bareiss grounds outside central Baiersbronn, so most visitors arrive by car or hotel transfer.